There is something about mushrooms that feels so rich and decadent.. I am always looking for creative ways to prepare them for my family. With the recent drop in temperature I was craving a hot bowl of soup. So I created this delicious medley of mushroom soup. It is simple to make but rich in flavor and aroma and instantly became a family favorite!
Bon appétit!
Medley of Mushrooms Soup
Servings 8
Calories
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 Onion - coarsely chopped
- 8 cloves garlic - crushed
- 4 ounces Shiitake mushrooms
- 6 ounces Portabella mushrooms
- 16 ounces Crimini mushrooms
- 2/3 cup Marsala or Madeira wine
- 4 cups organic vegetable broth
- 1 bouquet garnis *
- fresh ground celtic salt and pepper to taste
To serve:
- Crême fraiche or Greek yogurt
- fresh parsley - chopped
- freshly ground back pepper
Instructions
- In a large crock pot heat olive oil
- Add chopped onion and sauté over low heat until translucent - about 2 minutes
- Add the crushed garlic. Tear or cut all mushrooms into chunks and add to pot. Salt and pepper.
- Increase heat and cook covered until mushrooms have softened and have released their juices - about 5 minutes. Stir as needed to keep mushrooms from scorching.
- Add the Madeira or Marsala wine along with the vegetable stock and drop in the bouquet garnis. Bring to a boil, then reduce heat and simmer until for another 15 minutes.
- Remove bouquet garnis and ladle half to 2/3 of the soup in to a blender and pulse to form a coarse purée. Return to pot and blend with remaining soup.
- Ladle into warm bowls and top with a spoonful of crême fraîche or Greek yogurt, fresh parsley torn into small pieces or chopped. Add freshly ground pepper to taste.
- Serve and enjoy!
A Bouquet Garnis is used quite frequently in French cooking. To make a Bouquet Garnis combine a couple of sprigs of fresh rosemary, oregano and thyme. Tie together with twine. If you do not have fresh herbs use 1/2 tsp each of dried rosemary, oregano and thyme. Place in small square of cheese cloth and tie with twine to close.
I LOVE mushroom soups. I have a few recipes that are in the testing stages. This one looks awesome. I am going to add this to my file to make very soon. 🙂
I think I could almost claim to be a mushroom fanatic! I would LOVE to discover some of your favorite soups Susan.
I love mushroom soup! It’s one of those things I can enjoy without my kids or husband trying to eat it. Makes it extra nice 🙂
Haha I take it your kids and hubby aren’t mushroom fans Krystie 🙂 Enjoy this soup. It truly is scrumptious!
I love homemade creamy mushroom soup. I made it a few times recently when I was on a liquid diet after stomach surgery. I only had the button mushrooms, but would love to make this with a variety of mushrooms, sounds delicious! Pinning for later.
Oh I hope you are fully recovered from your surgery Suzanne… Mushrooms and cream are just scrumptious, whether in a soup, with pasta or a beautiful piece of meat… I love mixing mushrooms for extra flavor and texture. I think you’ll like this 🙂
I don’t eat much soup but one that I do eat and often if I can is cream of mushroom soup, and that’s mostly because I love mushrooms. This recipe looks unique and extremely tasty, I am looking forward to giving it a try. Thank you! 🙂
I love mushrooms; love the meaty texture and the nuttiness of some of them!
This looks like something I am sure my family will love. They will thank you for this recipe!
You are welcome Veronica…. I take you are not a mushroom fan yourself 😉
I love making soups and I am a fan of mushroom soup as is hubby, this recipe looks like a keeper!
I love mushrooms. This sounds so good. Thank you for sharing the recipe!
I LOVE mushrooms too Terri!! I hope you enjoy this soup as much as we do 🙂